Description
Inspired by the “boils” celebrated in the South and New England, this completely plant-based Corn and Potato Boil is based on the stars of the show, corn and potatoes, along with lots of dill and garlic.
Ingredients
- 4 ears fresh sweet corn, shucked (outer husks and corn silks removed), broken into thirds
- 6 medium fresh new potatoes, unpeeled, scrubbed
- 1 bunch fresh dill, coarsely chopped
- 6 cloves garlic
- 1 tablespoon extra-virgin olive oil (optional)
- ½ teaspoon kosher salt (optional)
- Freshly ground black pepper, as desired
Instructions
- Place sweet corn into a large pot. Add potatoes.
- Fill pot with water just to cover the corn and potatoes.
- Add fresh dill, garlic, extra-virgin olive oil, salt, and freshly ground black pepper.
- Cover and bring to a boil. Cook for about 20 minutes, until just tender. Do not overcook, potatoes should be firm and corn should be bright yellow and crisp.
- Drain water* and serve corn and potatoes in pot, or on a large platter. Serve immediately.
- Serve 1 medium potato and 2 pieces of corn per serving.
Notes
*Reserve the drained water for a delicious vegetable broth for future meals, such as soup or stew.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 88
- Sugar: 3 g
- Sodium: 6 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
Do you leave the garlic cloves whole while you boil the corn and potatoes? Thank you!
yes, that’s a really good question. I let them flavor the whole boil in their whole form.
Thank you for the recipe.I am going to cook this today.I have frozen corn instead of fresh.I don’t have dill or whole cloves,so I am going to use minced garlic.